Information Technology Jobs in Atlanta

TITLE: SERVER PURPOSE OF THE POSITION: The primary purpose of this position is to take orders from the customers in the dining room, quickly and correctly; enter orders into the Point of Sale System; and bring food and beverage, items along with other necessary items, to the table.

This position is critical to the success of this Pizza Hut in that it is a necessary step in selling and delivering products to its customers.

ESSENTIAL FUNCTIONS: The following functions have been determined to be essential to the successful performance of this position.

When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the "Document Viewer" on the computer, and all other documents and oral discussions with team members.

I.

CLEANING AND PREPARING DINING ROOM.

Servers are responsible for ensuring cleanliness and proper organization of dining room.

They are responsible primarily for their own sections, and secondarily, for the other servers' sections.

All Servers will assist other Servers when needed and/or time permits.

A.

Servers check sections in the dining room for readiness for customers.

B.

Ensure that tables, booths, and chairs are clean.

C.

Clean dining room windows and carpet.

D.

All tables must have one placemats for each seat.

For example, 4 placemats on the table at a 4-top booth.

E.

All tables must have correct marketing materials, such as table tents.

Clean or replace any that are not clean.

F.

All tables must have correct condiments, and paper towels.

Condiment containers must be clean and full.

II.

SEATING CUSTOMERS.

Servers are responsible for all aspects of customer service, including greeting customers at the door, and seating them at tables.

A.

Within 30 seconds of their arrival, Servers will greet customers at the door, at all times being friendly and professional.

All Servers are responsible for taking turns seating customers, so that all customers are greeted and seated within the 30 second standard.

B.

Determine how many customers are in the party, and which server's section is next in the rotation.

C.

Check for special needs of customers, such as a person in a wheelchair or using a walker or a person who may have a speech/hearing or visual impairment.

Also, consider special needs of groups with children who may need highchairs or boosters.

D.

Escort customers to the table, walking at a casual pace, not rushing the customers.

E.

On the way to the table, tell the customers about specials or suggest they try breadsticks or chicken wings while considering what they want for their meal.

F.

Deliver menus to the customers and inform them that their Server will be right with them.

III.

GREETING, SUGGESTIVE SELLING, AND SERVING CUSTOMERS.

When customers are seated in a Server's section: A.

Servers will greet his/her tables within 2 minutes of the customers being seated.

B.

Bring all serviceware to the table when you greet your customers at the table.

C.

Suggest an upgraded soft beverage or alcoholic beverage (to adults, at restaurants with alcoholic beverages.) Write down beverage orders.

D.

Explain the menu, and suggest customers order breadsticks or wings to start with while looking at the menu.

Write down appetizer order.

E.

Enter appetizer and beverage orders into SUS, the Point of Sale system.

F.

Prepare beverages, and deliver beverages, on tray, to customers' table.

G.

A certain protocol is maintained in this process in that the server is expected to pour the drinks if the customer orders a pitcher of drinks.

Serving drinks must be done within 3 minutes after taking the order.

H.

Suggestively sell specialty pizza and other menu items to customers.

Write down customers' orders, and suggest add-ons, such as salads, or breadsticks or wings to share.

I.

Enter entree orders into SUS, the Point of Sale system.

J.

Follow up at the table before the main entree arrives to determine if the guests need refills of their beverages or anything else before the order arrives.

K.

Prebus table of any dishes that the customer is finished with.

L.

Deliver the main entree to the table.

It is necessary to serve the first slice of pizza to the guest.

M.

Check back at the table to determine if everything is satisfactory and to sell additional food items.

Prepare and serve additional food items.

Prebus table of any dishes that the customer is finished with.

N.

As customers are close to completing their meals, suggest a cookie or Cinnastix to share.

O.

Enter dessert orders into SUS, the Point of Sale system P.

Deliver the check to the table, laying it down on the table and thanking the customer for his/her business and inviting them to return.

Prebus table of any dishes that the customer is finished with.

Q.

Deliver any needed/requested packaging for leftover menu items.

R.

Servers deliver checks and process customers' payments rapidly, within 3 minutes.

S.

After customers leave the restaurant, the Server will bus, clean, and reset the table for the next guest(s).

This involves clearing dirty dishes, silverware, etc.

and disposing of them in the correct receptacle for washing, wiping the table off using the hand towel and cleaning solution, and putting placemats and napkins on the table.

Clean booster chairs, and clean and reset high chairs.

IV.

Servers also assist with answering phone calls, taking carryout and delivery orders, and respond to customers at the carryout counter and drive-thru window; locating carryout orders and cashing out carryout customers' orders.

VI.

Servers also perform sidework (such as slicing lemons for tea), as assigned by the Restaurant Management Team.

VII.

Servers are responsible for maintaining salad bar (in restaurants with salad bars), including refilling items by prescribed method as needed, straightening utensils, and generally keeping the salad bar cleaned and organized.

VIII.

At the end of the shift, Servers must ensure that their assigned section is clean and ready for service for the next shift, including:
- A.

Ensuring that tables, booths, and chairs are clean.

- B.

Cleaning dining room windows and carpet
- C.

Ensuring that all tables have one placemat for each seat.

For example, 4 placemats on the table at a 4-top booth.

- D.

Making sure that tables have correct marketing materials, such as table tents.

Clean or replace any that are not clean.

- E.

Verifying that tables have correct condiments, and paper towels.

Condiment containers must be clean and full.

IX.

At the end of the shift, Servers must perform duties listed on an assigned clean up list obtained from the Manager on Duty.

Items on this list include tasks such as:
- A.

Filling salad bar by prescribed method (in restaurants with salad bars.)
- B.

Restocking server station.

- C.

Cleaning shelves.

Some are reached by use of a stepladder.

- D.

Cleaning highchairs and booster seats using a hand towel and cleaning/sanitizing solution.

- E.

Washing dishware as instructed.

- F.

Filling condiment shakers in assigned section or station.

X.

At the end of the day, Servers will perform closing tasks, as assigned by the Manager on Duty, such as:
- A.

Break down the salad bar (in restaurants with salad bars) by removing the food items and storing, wiping down the salad bar insert pan, iceless top, formica top and sneeze shield.

- B.

Vacuum any carpeted areas of dining room.

NON·ESSENTIAL: The following are job functions customarily performed by Servers, but are not considered essential functions.

- A.

Washing dishes with automatic dishwasher as instructed during cleanup times.

- B.

Mopping and other cleaning of other areas other restaurant.

MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job.

A.

Able to perform or able to learn to perform the essential functions of the position, and do so at an acceptable pace.

B.

Sufficient physical condition to perform the functions of the position.

Position involves these physical processes: 1.

Lifting completed menu items, delivering them to tables, and serving customers.

2.

Bending and stooping.

Must be able to bend over to serve customers.

3.

Standing and walking.

The majority of on job time is spent standing and walking.

4.

Must have sufficient visual ability to perform the essential functions of the job.

5.

Must be able to communicate with supervisors, co-workers, and customers.

6.

Must be physically able to work under conditions of high temperature.

Food preparation areas are located close to ovens.

Ambient temperature in this area often exceeds 80 degrees.

C.

Self-control.

Must be able to work under conditions of stress due to pressures from volume of business, time and variety of orders, while maintaining self composure and interacting effectively with co-workers and supervisors.

D.

Mental alertness.

At times the person responsible for this position works alone, without supervision or assistance.

Must have sufficient mental ability to work effectively without supervision or assistance and perform the job functions in a consistent and reliable manner.

EQUIPMENT USED: Serving tray, ticket book, flatware, and serving trays.

"Point of Sale Computer'.

Electronic device used in tracking orders, inventory, payroll information.

Contains cash drawer used to make change for customer transactions, track paid outs, delivery orders, and dispatching delivery orders.

"Automatic Dishwasher".

A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table.

where clean dishes air dry and are sorted for storage.

"Pan Gripper'.

This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature.

"Cutting Board".

This is a hard surface board, rectangular or square in shape used to cut pizzas on and other food products.

"Scales".

This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.

"Walk-in".

A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items.

Compartment may be sufficiently cold to freeze items.

"Prep Table".

A table about 34 to 36 inches high, with a stainless steel top.

The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.

PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises, in the kitchen area.

This job description was prepared from observing the work in process and from information provided by the management of Daland Corporation.

Clinical Pharmacist Advisor – Medicare (Remote, Contract to hire) Job Type: Contract to hire Pay Rate: $53/hour Location: Fully Remote (U.S.) Schedule: Business hours between 7:00 AM – 8:00 PM EST Monday–Friday and 7:00 AM – 4:30 PM EST Saturday & Sunday (rotating schedule) Training Schedule: Monday–Friday, 9:00 AM – 5:30 PM EST for the first 8 weeks Position Overview We are seeking a Licensed Registered Pharmacist to join our team as a Clinical Pharmacist Advisor – Medicare .

In this role, you will support Medicare Part D members and healthcare providers by reviewing pharmacy benefit requests, evaluating clinical documentation, and ensuring decisions comply with Medicare guidelines and timelines.

This is an excellent opportunity for pharmacists interested in managed care, pharmacy benefit management, and clinical review operations .

High-performing contractors may have the opportunity for full-time employment based on performance .

Key Responsibilities Review and process Medicare Part D pharmacy benefit requests and appeals Ensure accurate case setup by reviewing internal notes, documentation, and fax requests Evaluate clinical information and apply professional clinical judgment for decision-making Conduct provider outreach to obtain additional clinical details when necessary Document case activities clearly and accurately within internal systems Ensure compliance with CMS Medicare guidelines and timelines Meet departmental productivity and quality standards Utilize drug compendia resources and clinical references for appropriate decision-making Participate in feedback sessions and development discussions with supervisors Required Qualifications Bachelor’s Degree in Pharmacy or PharmD Active Pharmacist License in good standing in the state of residence Strong computer literacy including: Microsoft Excel Microsoft Word Data entry and multi-system navigation Ability to work independently in a productivity-driven environment Ability to sit and focus for extended periods during scheduled shifts Reliable wired internet connection Minimum 25 Mbps download / 5 Mbps upload Dedicated quiet workspace for remote work Verifiable High School Diploma or GED Preferred Qualifications Experience in Managed Care or PBM (Pharmacy Benefit Management) environments Knowledge of: Microsoft Access Microsoft PowerPoint Microsoft Visio Experience handling high-volume data entry and multi-screen workflows Work Environment Fully remote position Camera use required during training and meetings Data entry and navigating multiple systems across dual monitors Possible outbound provider calls for clinical information Important Training & Scheduling Requirements Attendance is critical during the first 8–10 weeks of training Training schedule is Monday–Friday, 9:00 AM – 5:30 PM EST After training, shifts may include one weekend day or rotating weekend coverage Assigned shifts will fall within 7 AM – 8 PM EST Hiring Process Requirements Candidates must provide the following with their resume: Internet speed test screenshot showing both download and upload speeds ( ) Must have 25 download and 5 upload.

MUST SHOW BOTH Screenshot of active pharmacist license showing: Name License number State Status Valid dates Interview Process Virtual interview via Microsoft Teams
Remote working/work at home options are available for this role.

Clinical Pharmacist Advisor – Medicare Part D (REMOTE) Location: 100% Remote (U.S.) Pay Rate: $53.00/hr Schedule: Set rotation within business hours (see below) Opportunity: Contract with potential for full-time conversion About the Role We are hiring 50 Remote Clinical Pharmacist Advisors to support Medicare Part D members and providers in a fast-paced, high-volume, production-driven environment.

This role is ideal for pharmacists with prior authorization, managed care, or PBM experience who thrive in a structured, remote setting.

As a Clinical Pharmacist Advisor, you will review pharmacy benefit requests, make clinical determinations, and ensure compliance with CMS and Medicare guidelines while delivering best-in-class service.

Key Responsibilities Review and process prior authorizations, coverage determinations, and appeals Evaluate clinical documentation to support approval/denial decisions Ensure all cases meet Medicare Part D and CMS compliance standards Conduct provider outreach to obtain additional clinical information Document all decisions clearly and accurately in system workflows Manage high-volume queues while meeting productivity and quality metrics Apply clinical knowledge using drug compendia and established guidelines Required Qualifications Active Pharmacist license in state of residence (in good standing) PharmD or Bachelor’s Degree in Pharmacy Strong computer skills (Excel, Word required; Access, PowerPoint, Visio preferred) Experience with data entry, dual screens, and multiple systems Ability to work independently in a productivity-driven remote environment Strong attention to detail and documentation accuracy Preferred Experience Managed Care / PBM experience Prior Authorization, Coverage Determinations, or Appeals Medicare Part D knowledge and CMS guideline familiarity Remote pharmacist or high-volume review experience Retail + Managed Care hybrid background Schedule & Training Requirements Training: Monday–Friday, 9:00 AM – 5:30 PM EST (first 8 weeks – no time off allowed) Post-Training Schedule: Business Hours: 7:00 AM – 8:00 PM EST (Mon–Fri) Weekends: 7:00 AM – 4:30 PM EST Must be flexible to work assigned 8-hour shifts, including weekends Work Environment Requirements (MANDATORY) Dedicated, quiet, private workspace Wired internet connection: Minimum 25 Mbps download / 5 Mbps upload Speed test screenshot required (must be included on resume) Ability to remain on camera during training and team meetings Ability to sit and focus for full shift with minimal interruptions Submission Requirements (MUST BE INCLUDED ON RESUME) Screenshot of internet speed test ( ) Screenshot of active pharmacist license (showing name, state, expiration) Completed candidate questionnaire (see below) Candidate Pre-Screen Questionnaire (Include with Submission) Are you available for full-time training (M–F, 9–5:30 EST) for 8 weeks with no time off? Can you work any assigned 8-hour shift between 7 AM – 8 PM EST, including weekends? Do you have a dedicated, quiet workspace for remote work? Do you have wired internet meeting 25/5 Mbps requirements? Can you sit and focus for the entire shift without interruptions? Do you have experience with data entry and multiple systems/screens? Do you have an active pharmacist license in your state of residence? Are you comfortable working independently in a productivity-based role? Do you bring a positive, engaged attitude to a team environment? We are hiring 50 Remote Clinical Pharmacist Advisors to support Medicare Part D members and providers in a fast-paced, high-volume, production-driven environment.

This role is ideal for pharmacists with prior authorization, managed care, or PBM experience who thrive in a structured, remote setting.

As a Clinical Pharmacist Advisor, you will review pharmacy benefit requests, make clinical determinations, and ensure compliance with CMS and Medicare guidelines while delivering best-in-class service.

Key Responsibilities Review and process prior authorizations, coverage determinations, and appeals Evaluate clinical documentation to support approval/denial decisions Ensure all cases meet Medicare Part D and CMS compliance standards Conduct provider outreach to obtain additional clinical information Document all decisions clearly and accurately in system workflows Manage high-volume queues while meeting productivity and quality metrics Apply clinical knowledge using drug compendia and established guidelines
Remote working/work at home options are available for this role.

Clinical Pharmacist Advisor – Medicare (Remote) Schedule: Business Hours: Monday through Friday 7:00 AM to 8:00 PM EST and Saturday and Sunday 7:00 AM to 4:30 PM EST Set rotation required, including weekends based on business needs Training Schedule: Monday through Friday 9:00 AM to 5:30 PM EST for the first 8 weeks No time off permitted during training Must have a dedicated, quiet workspace free of distractions Position Overview: The Clinical Pharmacist Advisor supports Medicare Part D members and providers by ensuring accurate case setup, reviewing clinical information, and making compliant coverage determinations.

This role requires strong clinical judgment, attention to detail, and the ability to work efficiently in a fast paced, productivity driven environment.

You will collaborate with providers, apply Medicare guidelines, and ensure timely and accurate documentation of all cases.

Key Responsibilities: • Review Medicare appeals cases for accuracy and completeness • Evaluate clinical documentation and internal notes for case decisioning • Perform outbound outreach to providers to obtain additional clinical information • Ensure compliance with CMS Medicare guidelines and mandated timelines • Utilize drug compendia resources and internal systems for decision making • Maintain high productivity and quality standards • Accurately document all case activity and decisions • Participate in coaching, feedback sessions, and continuous improvement initiatives Required Qualifications: • Bachelor’s degree in Pharmacy or PharmD required • Active Pharmacist license in good standing in state of residence • Ability to work independently in a remote environment • Strong attention to detail and organizational skills • Verifiable High School Diploma or GED required Preferred Qualifications: • Experience in Managed Care or PBM environment • Knowledge of Microsoft Access, PowerPoint, and Visio Required Candidate Submissions (Must Be Included on Resume): • Internet speed test • Screenshot of active Pharmacist license showing name, state, and expiration date Additional Details: • Virtual interviews conducted via Microsoft Teams • Opportunity for full time employment based on performance Contact Information: Taryn Davis 469-342-1411 .
Remote working/work at home options are available for this role.

Job Title: Senior Clinical Scientist Mode: 100% remote role Duration: 12 Months+ (Possible Extension) Pay Range: $100
- $115/hr.

on W2 Summary of Key Responsibilities : · The Contract Sr.

Clinical Scientist will ideally be familiar with drug development and regulatory requirements and will deploy this expertise in the execution of a number of key responsibilities: · Contributes to program team meetings, scientific advisory boards, study steering committees and data/safety monitoring meetings; may represent function in collaborative activities with other departments; Member of the Clinical Study Team and Global Clinical SubTeam · Maintains proficient understanding of therapeutic disease area(s) and drug candidate including underlying disease biology, clinical manifestations and therapeutic standard practice, compound(s) including mechanism of action and drug landscape as well as maintaining compliance in accordance with FDA, EMEA, ICH and GCP guidelines as well as applicable SOPs regarding clinical safety · Possesses proficient scientific expertise to propose, design, and execute clinical research and development studies for early and/or late-stage assets; able to conceive and communicate strategy proposals well-grounded in supporting literature.

· Collaborates with medical writing to author clinically relevant sections and reviews other scientific portions of clinical trial protocols and amendments · Authors and/or reviews documents related to trials, such as medical monitoring plans, SAPs, informed consents and clinical components of the Clinical Study Reports with minimal guidance and supports the development of regulatory documents; performs quality review and may approve; adjudicate and resolve cross functional comments with minimal support · Leads planning and prepares information for external /stakeholder meetings (IM, Governance, DMCs, Regulatory Authority); Presents data and information to external investigators (SIV) and internal stakeholders · Performs clinical/medical data review, including safety monitoring and activities and procedures that ensure patient safety · Proficient analytical knowledge and skills to understand how program objectives and design impact data analysis; Identifies risks and designs mitigation strategies · Promotes consistent first line medical/clinical data review techniques and conventions across studies/programs; Reviews clinical data review plan and authors medical monitoring plan for assigned studies/program Qualifications: · Bachelor’s Degree, Advanced degree or equivalent education/degree in life science/healthcare preferred (PhD/MD/PharmD/MSc) is preferred.

≥ 10 years of pharmaceutical clinical drug development experience · Experience within CNS, Rare Disease or Cardio-metabolism preferred · Solid knowledge of clinical research regulatory requirements (e.g., GCP and ICH) · Ability to manage multiple competing priorities with good planning, time management and prioritization skills · Strong analytical skills with the ability to interpret clinical trial data and synthesize conclusions · Proficient scientific expertise to propose, design, and execute clinical research and development studies, and authors documents related to clinical trials, such as medical monitoring plan, SAPs, informed consent and clinical components of the Clinical Study Reports · Interact with key stakeholders across Clinical Development functional areas · Problem solving, prioritization, conflict resolution and critical thinking skills · Strong communication, technical writing, and presentation skills experience

TITLE: Shift Leader (SL) PURPOSE OF THE POSITION: The person holding this supervisory position is considered a part time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives.

The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager.

In restaurants with an Assistant Manager, the Shift Manager is the next highest position.

ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful.

These accountabilities are organized according to our six Key Result Areas.

When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the "Document Viewer" on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant.

The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards.

I.

PROFITABILITY A.Planning 1.Executes the RGM's plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth.

2.Achieves planned/budgeted profits, as communicated by the RGM.

This involves:
- a.Using established control systems and procedures to measure actual results and to identify deviations from planned results.

- b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan.

B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance.

C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized.

1.

Performs Banking Transactions
- a.

Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.)
- i.

The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund.

- ii.

The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day.

- iii.

The final deposit will be all remaining cash plus checks, minus the change fund.

- iv.

The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository.

- v.

Assure the "Weekly Deposit Log" is completed for each deposit made.

- b.

If requested by the RGM, the other managers shall perform the following tasks.

These are the responsibility of the RGM, but may be delegated to other managers.

- i.

Picks up validated deposit slips at the bank.

- ii.

Verifies bank validated deposit amounts to sales and cash reports as well as the "Weekly Deposit Log," and assures all appropriate signatures are on the "Weekly Deposit Log".

- iii.

Sends a copy of the "Weekly Deposit Log" to the Home Office with all other weekly paperwork.

D.Controls cash drawers and team member "banks", following all established manual and computer procedures.

1.

Establishes the correct number of cash drawers.

Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer.

Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until "dropped" from the cash drawer to the safe.

2.

Establishes cash banks for delivery drivers.

3.

As needed, will operate cash drawer following established procedures for cash drawer operation.

4.

As necessary, money is removed from cash drawers from time to time and secured in the safe.

5.

Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office.

6.

Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers.

7.

Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions.

8.

Inform the RGM anytime cash short exceeds $5 for a day.

9.

Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents.

This requires due diligence on the part of the managers.

E.Assists the RGM in Managing and Controlling Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet.

This includes these processes: 1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant.

2.Properly accepts deliveries and properly stores inventory items used in the restaurant.

This involves these processes:
- a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received.

- b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products.

Weight of items varies from 10 to 50 pounds.

Full load on two-wheeled hand truck may exceed 500 pounds.

Generally, ensures that more than one person is available to perform this task.

- c."Autoposts" inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip.

3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant.

4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products.

5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made
- Ready
- Discard label.

6.Assures the correct order entry procedures are followed by all order takers.

7.Assures compliance with team member consumption policies.

8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines.

9.Communicates goals to team members and follows up with team members to ensure goals are being met.

10.The following tools are used to aid in controlling Cost of Sales:
- FMS Product Cost Analysis Report
- FMS Daily Ideal Usage Report
- FMS Weekly Worksheet Report
- Bonus Calculation Sheet
- Profit and Loss Statement
- The General Ledger
- Prep Variance Report
- Daily Prep Variance Report F.Assists the RGM in Managing and Controlling Cost of Labor: Ensures that "Flow-thru" targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized.

This includes these processes:.

1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals.

Updates team member records as needed.

2.

Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift.

3.

Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift.

4.

Assuring the man-hours used for opening and closing the restaurant do not exceed established targets.

5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift.

6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations.

7.Making appropriate recommendations to the RGM regarding wages within Company guidelines.

8.Eliminating overtime hours for team members who are paid on an hourly basis.

9.Eliminating supplemental tip credit pay.

10.Improving team member productivity using the measurements and tools available through the Company, as well as the following:
- Assuring the Back of the House (BOH) is "optimized":
- i.

Organized … a place for everything, and everything in its place
- ii.

Lineal Flow … eliminate or minimize back tracking
- iii.

Have all items located closest to the next step in the product assembly process
- iv.

Minimize the number of steps taken and the reach needed for all items
- Assuring that team members are thoroughly trained.

- Ensuring that "prep levels' are adequate for the forecasted volume of business for the day, including: products thawing/tempering; raw product prep; preassembled pizza and other products; and so on.

- Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods.

- Ensuring products are prepared quickly in accordance with time standards.

- Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly.

11.

Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards.

12.

If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process.

G.Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less.

II.

CUSTOMER SATISFACTION A.Maintains positive customer relations, which includes: 1.

Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic.

2.

Assuring a comfortable environment for customers.

3.

Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked.

4.

Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer.

Complaints may be received in person, by phone, or in writing.

Consult with the RGM if the customer is not satisfied with your suggested resolution.

- a.

B.L.A.S.T.

is the acronym we use for our complaint resolution process:
- Believe the customer
- Listen to the customer
- Apologize to the customer
- Satisfy the customer
- Thank the customer 5.

Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them.

B.

Ensures customers receive prompt, quality service.

This includes: 1.

If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles.

2.

Following established service guidelines and procedures to assure all Hospitality Standards are achieved.

3.

Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times.

4.

Personally serving customers as required to meet the demand of the volume of business.

5.

Ensuring customers are greeted properly and seated as quickly as appropriate.

6.

Recognizing and dealing effectively with the special needs of customers.

7.

Ensuring that customer orders are taken promptly, prepared accurately, and served quickly.

8.

Ensuring customer follow-up, which means servers check back with customers frequently to see if there is anything else needed.

9.

Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed.

10.

Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials.

11.

Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers.

12.

Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go.

13.

Delivering pizzas as necessary to meet the demands of the business.

14.

Ensuring customers are thanked for their business.

C.Ensures quality ingredients are used to prepare all products.

This includes: 1.

Maintaining Food Safe Temperatures for all ingredients and products.

2.

Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized.

3.

Ensuring that procedures for receiving, handling and storing ingredients are followed.

4.

Recognizing and correcting any raw ingredients or product problems.

5.

Maintaining inventory levels which assure product freshness and no outages.

6.

Eliminating the potential for cross contamination.

7.

Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables).

8.

Ensuring salad bar is maintained according to standards of operation (restaurant only).

9.

Personally preparing ingredients as necessary.

D.

Ensures quality products, which includes: 1.

Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.

2.

If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed.

3.

Following proper procedures to process customer orders.

4.

Personally preparing and cooking menu items as required to meet the demands of the volume of business.

5.

Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations.

6.

Maintaining inventory levels which assure product freshness and no outages.

7.

Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.

8.

Assuring all products are prepared according to exact specifications, recipes and procedures.

9.

Personally preparing and cooking menu items as required to meet the demands of the volume of business.

E.Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to: 1.

Restrooms.

2.

Table tops; booth backs and seats; and chair seats.

3.

Silverware, plateware, and glassware.

4.

Dining room floors.

5.

Salad bar.

F.Implements new or approved changes in policies, procedures and/or operation standards.

This involves: 1.

Attending training sessions.

2.

Reading "Rollout Guides" or other resources.

3.

Assisting the RGM with training restaurant team members of new procedures or changes.

4.

Participating in crew training and other actions in the restaurant to assure full and correct implementation.

5.

If requested by the RGM, assisting with updating all manuals, resources and job aids as required.

III.PEOPLE A.Maintains positive team member relations and a positive and productive workplace, which involves: 1.

Building relationships with team members based on mutual trust and respect.

2.

Communicating and following the Daland "5 Star" Vision and Core Beliefs.

3.

Promoting teamwork.

4.

Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits.

5.

Informing the RGM of all team member grievances.

6.

Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM.

7.

Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc.

8.

Performing consistent administration of and compliance with Company policies and procedures.

9.

Communicating effectively with the crew and management team.

10.

Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company.

B.

Assists the RGM with managing the size and quality of staff.

The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following: 1.

Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc.

Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM.

2.

Continuously recruiting and taking applications from job candidates.

3.

If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references.

4.

If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates.

5.

Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc.

C.Assisting the RGM in training newly hired team members and team members preparing for promotions.

This involves: 1.

Following Company training policies and meeting Pizza Hut Training Standards.

2.

Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training.

3.

Using the four step training process of: (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo." D.

Manages team member performance and supervises work.

This includes: 1.Utilizing Coaching for Results, which includes:
- a.Activating team member behavior.

- (1)Providing guidance, direction, and reassurance to all team members.

- (2)Communicating non-negotiable standards of performance to team members.

- (3)Conducting team member meetings, group training sessions and Jump Start meetings.

- (4)Assigning Team members tasks from the Opening, Closing and Maintenance checklist.

- (5)Communicating job assignments for each shift to team members and assuring each team member works their assignment.

- (6)Giving instructions to team members that are clear and assure understanding.

- (7)Assigning team members to breaks.

- (8)Sending team members home early if not needed due to business conditions.

- (9)Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume.

- (10)Assuring all opening, shift, and closing job duties are completed and performed correctly.

- b.Evaluating team member behavior.

- (1)Observing team member performance each shift.

- (2)Working along side team members and assisting in the performance of their tasks, as needed.=
- (3)Monitoring team member meals and signing team member meal guest checks.

- (4)Ensuring adherence to alcoholic beverage laws of the local community
- (5)Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans.

- c.Responding to team member behavior with consequences.

- (1)Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards.

- (2)Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused.

2.Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies.

E.

Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland.

This includes: 1.

Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures.

2.

Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader.

F.

Assists RGM with personnel administration functions, which includes: 1.

Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc.; and, that these required documents are transmitted to the Home Office.

2.

Documenting required payroll data for team members, including accurate recording of hours; 3.

Managing worker's compensation claims, etc.

in accordance with Company policies and procedures.

4.

Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc.

IV.

MARKETING A.Implements marketing programs to increase business.

This includes: 1.

Engaging in positive community/public relations for Pizza Hut.

2.

Providing input for promotional ideas.

3.

Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs; 4.

Properly executing authorized marketing programs, including new product tests.

5.

Taking initiative to recommend new opportunities for increasing business.

V.

FACILITIES A.Maintains a quality environment for our customers and team members.

This includes: 1.

Conducting routine Preventive Maintenance on the facility and equipment.

2.

Taking corrective actions pursuant to the RGM's safety inspections.

3.

Advising the RGM regarding non-routine problems and following up to assure such problems are corrected.

4.

Maintaining cleanliness and sanitation in all areas of the restaurant.

5.

Organizing all work space to ensure ease of operation.

6.

Providing a quality work environment that is safe and complies with all OSHA regulations.

7.

Cleaning and organizing refrigeration units.

8.

Ensuring floors are clean and free from obstruction.

9.

Keeping HVAC vents and filters clean.

10.

Ensuring trash is disposed of promptly and according to security procedures.

11.

Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies.

12.

Ensuring all equipment is used according to proper operational procedures.

13.

Keeping restrooms cleaned and stocked.

14.

Keeping food prep areas cleaned and sanitized according to approved procedures.

15.

Ensuring the daily cleaning and maintenance of all equipment.

16.

Correcting any unsafe conditions.

17.

Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed.

VI.

ADMINISTRATION A.Effectively manages time, allocating an appropriate amount to each Key Result Area.

B.Manages all paperwork, documentation, written reports, etc.

and assures these are always submitted on time and that they are accurate, complete and organized.

C.If requested by the RGM, orders inventory items used in the restaurant.

This involves these processes: 1.

Review of the Inventory on Hand is performed.

The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order.

The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information.

2.

Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes.

3.

Calls in orders for supplies on the phone, or electronically submits order via computer.

D.If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit.

This involves these processes: 1.

Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.).

2.

Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control.

3.

Recording amounts of inventory on hand on the inventory form.

E.If requested by the RGM, prepares the weekly labor schedules.

This involves these processes: 1.

Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours.

2.

Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week.

3.

Forecasting anticipated sales volume by shift, by day and by week.

The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc.

Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business.

4.

Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales.

5.

Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off.

6.

Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines.

7.

Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures.

F.Performs daily accounting procedures.

This includes these processes: 1.

At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system.

2.

Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system.

3.

Cash on hand is counted and reconciled against total sales.

4.

Total deposit is calculated, and a deposit is prepared.

5.

Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels.

6.

All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form.

G.If requested by the RGM, performs weekly accounting procedures.

This includes these processes: 1.

Completing, as required, the Weekly Sales Analysis and analyzing it.

2.

Completing the Weekly Inventory.

3.

Completing the payroll functions.

4.

Analyzing the Daily Business Summary Report to determine performance in key measurement areas.

5.

Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included.

6.

Calling any needed FRS numbers or statistics to the District Manager.

H.Meets all deadlines and assures that subordinates meet their deadlines.

I.Manages all paperwork, documentation, written reports, etc.

and assures these are always submitted on time and that they are accurate, complete and organized.

J.Maintains and updates required files, manuals, and reports.

NON-ESSENTIAL FUNCTIONS: The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant.

However, these functions are considered "non-essential" to the position.

The Manager on Duty is then accountable for assuring the delegated functions are correctly performed.

A.Receives and stores inventory items used in the unit.

This involves these processes: 1.

Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received.

Signing the delivery receipt/packing slips for amount of goods received.

2.

Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products.

Weight of items varies.

Generally, more than one person is available to perform this task.

3.

Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip.

MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job.

A.Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity.

In addition to having the flexibility to work a variety of shifts, including late nights and weekends.

B.Valid driver's license, insurance and automobile.

Position involves taking large amounts of cash receipts to the bank at different times of the day including at night.

Banks are generally at a distance requiring a person to drive to the bank.

Position may also need automobile to pick up product, make pizza deliveries, etc.

C.Able and willing to travel.

Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily.

Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time.

D.Telephone (cellular or land line) at residence.

There are circumstances that may arise at the restaurant of which the manager must be informed while off duty.

E.Sufficient physical agility to perform the functions of the position.

This includes these processes: 1.

Sufficient physical strength to lift most items used in the operation of the restaurant.

2.

Sufficient communication skills.

Position involves communicating with team members, superiors and customers.

3.

Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time.

The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position.

F.Ability to maintain a state of self-composure under conditions of stress and anxiety.

Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members.

Person in this position must be able to function effectively under these conditions.

G.Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company.

H.Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company.

Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient.

I.Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision.

As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service.

Also necessary in order to train new team members in this function.

J.Ability to communicate effectively with a large variety of persons with diverse backgrounds.

Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience.

Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership.

EQUIPMENT USED: Standard restaurant office equipment such as calculator, telephone, and computer.

"Pizza Wheel".

This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts.

"Rocker Knife".

This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve.

It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface.

"Vegetable Chopper".

This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table.

"Crock".

A generic term used to describe a variety of containers used to hold food items served on a salad bar.

Knives, spoons, spatulas and other common utensils.

"Make Table".

An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders.

Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table.

"Cut Table".

A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer.

"Oven".

A power driven device operating at high temperatures used to bake food products.

"Automatic Dishwasher".

A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage.

"Dough Proofer".

A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough.

"Three Compartment Sink".

A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher.

"Pan Gripper".

This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature.

"Portion Cups".

These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas.

"Scales".

This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.

"Pan Separators".

These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage.

"Dough Perforator".

This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions.

It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking.

"Cutting Board".

This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut.

"Reach In".

A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access.

"Scraper Block".

A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning.

"Prep Table".

A table about 34 to 36 inches high, with a stainless steel top.

The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.

"Kitchen and Dining Utensils".

Such as knives, spoons, spatulas, etc.

"Plates, Bowls, Mugs, Tumblers".

and other items to serve food and beverages to customers.

"Spoon".

A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough.

"Pan".

A round metal device with a raised edge for holding dough prior to topping and baking.

"Walk-in".

A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items.

Compartment may be sufficiently cold to freeze items.

"Freezer".

A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside.

"Ice Machine".

A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin.

"Soda Dispenser" (pop machine).

A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop).

"Point of Sale Computer".

Electronic device used in tracking orders, inventory, payroll information.

Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching.

"FMS" Field Management System.

Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant.

Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc.

Serving tray, ticket book, bus tub, flatware and other small items.

Note: Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc.

PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises.

Location of premises may vary throughout the employer's Company.

This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.

Overview

The Patient Services Associate (PSA) is responsible for ensuring an excellent experience for patients and maintaining efficient front-office workflows. The Patient Services Associate interacts with patients by greeting and providing check-in prior to an appointment, collecting payments, communicating about waiting times, and supporting check-out activities. PSAs respond to patient calls and inquiries on a timely basis, schedule and coordinate patient appointments, complete insurance verification and update patient insurance information to support accurate billing and efficient payment for services. The Patient Services Associate prepares the daily clinic schedule, completes the prep chart for upcoming appointments, and supports the practice care team and staff deliver high-quality care to every patient, every day.

Responsibilities

Patient Reception & Check-In/Check-Out

- Welcome patients and visitors in a professional, friendly manner.
- Register and check in patients; verify demographic and insurance information.
- Collect copayments and outstanding balances.
- Schedule follow-up appointments and provide visit summaries or referrals as needed

Scheduling & Communication

- Schedule new and follow-up appointments, including diagnostic testing according to clinical protocol.
- Confirm, reschedule, and communicate changes or delays promptly.
- Manage high-volume incoming calls using proper telephone etiquette.
- Record accurate messages and route inquiries to appropriate team members.
- Coordinate communication between patients, providers, and staff.

Insurance & Billing Support

- Review and update patient demographics and insurance information.
- Verify insurance eligibility and benefits prior to appointments.
- Obtain and document pre-authorizations and referrals as required.
- Communicate coverage issues or policy changes to patients before visits.
- Assist patients with insurance inquiries and time of service payment expectations.
- Maintain knowledge of insurance requirements, including managed care and government programs.

Administrative Support

- Prepare daily clinic schedules and complete chart prep for upcoming appointments.
- Support office operations, including faxing, scanning and indexing documents into the patient's medical record.

Customer Service & Compliance

- Provide compassionate assistance and resolve patient concerns promptly.
- Ensure patient confidentiality and compliance with HIPAA regulations.
- Contribute to a clean, safe, and welcoming environment.

Qualifications

Education:

- High school diploma or general education degree (GED): or equivalent combination of education and experience.

Experience Industry: Healthcare

Experience:

- 2-3 years recent experience in a related position in medical office setting preferred
- Strong computer knowledge (Microsoft office) preferred
- Experience in coding, office billing, insurance and government payer regulations, and other third-party billing requirements (pertaining to services offered by the practice) preferred

Skills/Abilities:

- Knowledge of medical terminology
- Superior customer service skills
- Excellent verbal and written communication
- Ability to work in a fast-paced environment
- Ability to work on multiple projects at one time
- Ability to work as a team player
- Ability to prioritize responsibilities and meet deadlines
- Ability to work in a high stress environment.

Benefits and Compensation

Take great care of the patient, every day and every way.TM At Pediatrix & Obstetrix, that's not only our motto at work each day; it's also how we view our employees and their families. We know that our greatest asset is YOU.

We take pride in offering comprehensive benefits in a vast array of plans that fit your life and lifestyle, supporting your health and overall well-being. Benefits offered include, but are not limited to: Medical, Dental, Vision, Life, Disability, Healthcare FSA, Dependent Care FSA and HSAs, as well as a 401k plan and Employee Stock Purchase Program. Some benefits are provided at no cost, while others require a cost share between employees and the company. Employees may also select voluntary plans and pay for these benefits through convenient payroll deductions. Our benefit programs are just one of the many ways Pediatrix & Obstetrix helps our employees take care of themselves and their families.

About Us

Pediatrix Medical Group is one of the nation's leading providers of highly specialized health care for women, babies and children. Since 1979, Pediatrix has grown from a single neonatology practice to a national, multispecialty medical group. Pediatrix-affiliated clinicians are committed to providing coordinated, compassionate and clinically excellent services to women, babies and children across the continuum of care, both in hospital settings and office-based practices. The group's high-quality, evidence-based care is bolstered by significant investments in research, education, quality-improvement and safety initiatives.

Please Note: Fraudulent job postings/job scams are becoming increasingly common. All genuine Pediatrix job postings can be found through the Pediatrix Careers site: is an Equal Opportunity Employer

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.

TITLE: Cook PURPOSE OF THE POSITION: The primary purpose of this position is to correctly and quickly prepare food orders placed by the customers; to ensure pizzas and other baked food products coming out of the oven have been prepared according to the customers' orders; separate and organize all items for each individual order; separate orders based on whether the product is for dine-in, carryout, or delivery customers.

Orders are then either boxed for carryout or delivery, or given to Servers for service in the dining room.

Cooks also prepare in advance of their need items used in the preparation of products sold by Pizza Hut, operate the cash register, wash dishes, and answer phones.

This is a critical position to the success of this Pizza Hut restaurant in that these are the Company's products.

ESSENTIAL FUNCTIONS: The following functions have been determined to be essential to the successful performance of this position.

When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the "Document Viewer" on the computer, and all other documents and oral discussions with team members.

I.

PRE-OPENING Following the directions of the immediate supervisor, the person responsible for this position prepares a certain number of each type of pizzas sold at lunch time.

This includes these processes: A.Turn on equipment used in the preparation of products, for example, the dough proofer.

Review the prep list prepared by management to determine how much of each item needed will be prepared for the day.

B.Person responsible for this position will also turn on all equipment used in the kitchen for preparing customer orders.

C.Prepare sauce for pizzas following standard recipes.

Sauce is prepared in five gallon buckets.

When completed, a full bucket of sauce weighs about 30 pounds.

Pizza sauce is stored in the walk-in.

D.Prepare dough for different types of pizza crusts following the job aids posted in the restaurants.

E.Other items are prepared as called for on the prep list following standard recipes and procedures.

Items, once prepared, are stored in the walk-in refrigerator.

F.Operate computer system to take orders.

II.

OPEN HOURS A.When the Pizza Hut is open for business the person responsible for this position remains in the preparation area and makes products per the customers' orders.

This includes such items as pasta, garlic bread, sandwiches, wings, breadsticks and pizzas.

This requires that the person responsible for this position coordinate preparation of items ordered so that all items ordered are prepared quickly and correctly and are ready at the same time.

B.

The process of making a pizza involves these integral steps: 1.

Read the order ticket to determine what type and size of pizza needs to be made and kind of ingredients to be put on it.

2.

Select the correct type of dough needed to fill the order.

Dough may be kept in a number of places.

It may be under the maketable or in the reach-in cooler or in some other designated place.

3.

Place the correct type and amount of toppings, sauce and cheese according to the specs in the correct sequence on the pizzas as ordered by the customer.

4.

Place the pizza in the oven for baking.

Pizzas are prepared in metal pans that are placed in an opening at the end of the oven onto a moving conveyor belt.

The items proceed through the oven and emerge from the other end baked.

Due to differences in cooking times some food items are placed at different spots on the conveyor to control time in the oven.

5.

From time to time the oven must be opened using an access door and food items being baked attended to or other items inserted.

6.

Other items as ordered by the customer are prepared following standard written recipes and procedures.

7.

Check product as it comes out of the oven to assure that it has been properly prepared, correct ingredients, evenly distributed, properly baked.

8.

Cut pizzas into correct number of slices and either send with a Server into dining room or box for carryout.

C.Operate cash drawer as needed being sure to make change correctly.

Assist customers by taking order either over telephone or at front counter being sure to follow prepared script.

Enter order into the computer system.

D.As needed, while open for business, the person responsible for this position restocks the make table and cut table.

Items for restocking are stored in the walk-in, reach-in, or under the make table, or some other refrigerated piece of equipment.

III.

CLOSING A.When the restaurant closes, the person responsible for this position cleans up and closes down their work area.

This includes these integral steps: 1.

Clean out the reach-in cooler using hand towel and soapy water.

2.

Clean top and front of oven using hand towel and soapy water.

3.

Cover all food items with clean stainless steel cover(s) or plastic cover.

4.

Clean all stainless with hand towel and soapy water.

5.

Clean out the inside of make table.

NON-ESSENTIAL: The following are job functions customarily performed by the person responsible for this position, but are not considered essential functions.

A.Arrange work area to make pizzas.

This includes these integral steps: 1.

Preparing meat mix and veggie mix.

This is a particular combination of ingredients.

2.

Filling the make table with sufficient stock for the anticipated business.

Many different items are kept on the make table.

3.

Bringing pre-panned pizzas up to the make table to prepare for topping.

4.

The area where this work is done is in full view of the customer.

As such, this area needs to be kept clean as the work is in progress.

B.Responsible for cleaning all equipment used in prep work.

This includes cleaning and organizing shelves in the walk in refrigerator.

C.When needed, person performing this position will be required to respond to customer at the carryout counter and drive-thru window.

Locating orders.

Cashing out customers' tickets in computer.

Verifying order and thanking customers.

D.At the end of the shift, but not at closing time, the person responsible for this position has certain assigned clean-up and restocking responsibilities.

The make table, work area, and other areas in the restaurant are cleaned and prepared for the next shift.

This includes these steps: 1.

Sweeping and mopping floors.

2.

Refilling the make table, reach-in cooler and walk-in refrigerator.

3.

Cleaning the make table and reach-in cooler.

E.Prior to closing, the person responsible for this position cleans and prepares the work area for closing and for the next day's business.

This involves these steps: 1.

Sweeping and mopping floors.

2.

Refilling and restocking items on the make table.

3.

Break down and clean the make table.

4.

General cleaning throughout the area as in steps 1, 2, and 3 above.

5.

Break down and clean the wing fryer, cut table and other equipment used in the production of food for customers.

6.

Wash dishware, glassware, silverware, pans, and utensils used in preparing and serving food to customers.

MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job.

A.Be able to perform or learn to perform the essential functions of the position, and do so at an acceptable pace.

B.

Mental alertness/intelligence.

Position involves tracking the progress of items as they are being prepared; and quickly and accurately determining flow of products out of the oven.

At times these responsibilities are performed by one person without supervision or assistance.

As many as 25 to 35 pizza and other food items may be baking at one time.

Must possess sufficient mental ability/intelligence to work effectively without supervision or assistance and to perform the job functions in a consistent and reliable manner.

C.

Sufficient physical condition to perform the functions of the position.

Position involves these physical processes: 1.

Lifting.

Must be able to lift 15 pound boxes of cheese and 40 pound cases of wings (4, 10 lb.

bags).

2.

Bending and stooping.

Must be able to stoop down and bend over to stock items stored in reach in refrigerator or under the maketable.

3.

Standing/walking.

One hundred percent of on job time is spent standing and walking.

4.

Seeing/vision.

Must have sufficient visual ability to read written instructions, prepare food items, and maintain clean area.

5.

Hearing.

Must possess sufficient hearing capacity to respond to verbal orders and instructions from supervisor or co-workers.

Must be able to hear customer orders as given over the phone.

6.

Speaking/verbalizing.

Must be able to provide verbal information to co-workers and supervisors as to status of orders, materials needed to fill orders, problems or difficulties that may arise as the job is in progress.

Must be able to verbalize order instructions to customers.

7.

Hand/eye coordination and manual dexterity.

Position involves manually preparing food products for customers following exact weights and measures according to company specification, while as many as 25 to 30 orders are waiting to be prepared.

Order tickets are identical in color, size and shape, which reduces visual cues for distinguishing between colors.

8.

Must be physically able to work under conditions of high temperature.

Food preparation areas are located close to ovens.

Ambient temperature in this area often exceeds 80 degrees.

9.

Reaching.

Position involves reaching into oven to extract product, reaching over head to obtain boxes and other items.

D.Reading.

Must be able to read at a sufficient level to follow written directions for product preparation, recipes, and comprehend simple written commands.

E.Self-control.

Must be able to work under conditions of extreme stress due to pressures from volume of business, time and variety of orders, while maintaining self-composure and interacting effectively with co-workers and supervisors.

EQUIPMENT USED: "Pizza Wheel".

This is a device with a wooden handle and a round stainless steel blade similar to a wheel that is used to cut certain types of pizzas.

"Rocker Knife".

This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve.

It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza.

"Make Table".

An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders.

Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table.

"Cut Table".

A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer.

"Oven".

A power driven device operating at high temperatures used to bake food products.

"Dough Proofer".

A metal cabinet heated to approximately 95 degrees Fahrenheit in which panned dough is placed to obtain the correct rise in the dough.

"Three Compartment Sink".

A stainless steel sink, separated into three compartments to wash, rinse, and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher.

"Portion Cups".

These are volumetric cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas.

"Scales".

This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.

"Pan Separators".

These are metal or plastic items, round in shape, of varying diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage.

"Dough Perforator".

This is a tool consisting of a handle attached to a small wheeled drum that is dotted with plastic protrusions.

It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking.

"Spoon".

A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough.

"Pan".

A round metal device with a raised edge for holding dough prior to topping and baking.

"Walk-in".

A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items.

Compartment may be sufficiently cold to freeze items.

"Freezer".

A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside.

"Cutting Board".

This is a hard surface board, rectangular or square in shape used to cut pizzas on and other food products.

"Reach in".

A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access.

"Scraper Block".

A device with a stainless steel blade and a wooden handle in a rectangular shape used to scrape the make table/cut table surfaces off for cleaning.

"Prep Table".

A table about 34 to 36 inches high, with a stainless steel top.

The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.

"Kitchen Utensils".

Such as knives, spoons, spatulas, etc.

"Miscellaneous Items".

Such as carryout boxes, delivery pouches, hand towels, etc.

"Point of Sale Computer".

Electronic device used in tracking orders, inventory, payroll information.

Contains cash drawer used to make change for customer transactions, track paid outs, delivery orders, and dispatching delivery orders.

PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises, in the kitchen area.

This job description was prepared from observing the work in process and from information provided by the management of Daland Corporation.

TITLE: Shift Manager (SM) PURPOSE OF THE POSITION: The person holding this supervisory position is considered a full time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives.

The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager.

In restaurants with an Assistant Manager, the Shift Manager is the next highest position.

ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful.

These accountabilities are organized according to our six Key Result Areas.

When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the "Document Viewer" on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant.

The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards.

I.

PROFITABILITY A.Planning 1.Executes the RGM's plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth.

2.Achieves planned/budgeted profits, as communicated by the RGM.

This involves:
- a.Using established control systems and procedures to measure actual results and to identify deviations from planned results.

- b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan.

B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance.

C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized.

1.

Performs Banking Transactions
- a.

Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.)
- i.

The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund.

- ii.

The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day.

- iii.

The final deposit will be all remaining cash plus checks, minus the change fund.

- iv.

The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository.

- v.

Assure the "Weekly Deposit Log" is completed for each deposit made.

- b.

If requested by the RGM, the other managers shall perform the following tasks.

These are the responsibility of the RGM, but may be delegated to other managers.

- i.

Picks up validated deposit slips at the bank.

- ii.

Verifies bank validated deposit amounts to sales and cash reports as well as the "Weekly Deposit Log," and assures all appropriate signatures are on the "Weekly Deposit Log".

- iii.

Sends a copy of the "Weekly Deposit Log" to the Home Office with all other weekly paperwork.

D.Controls cash drawers and team member "banks", following all established manual and computer procedures.

1.

Establishes the correct number of cash drawers.

Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer.

Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until "dropped" from the cash drawer to the safe.

2.

Establishes cash banks for delivery drivers.

3.

As needed, will operate cash drawer following established procedures for cash drawer operation.

4.

As necessary, money is removed from cash drawers from time to time and secured in the safe.

5.

Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office.

6.

Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers.

7.

Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions.

8.

Inform the RGM anytime cash short exceeds $5 for a day.

9.

Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents.

This requires due diligence on the part of the managers.

E.Assists the RGM in Managing and Controlling Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet.

This includes these processes: 1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant.

2.Properly accepts deliveries and properly stores inventory items used in the restaurant.

This involves these processes:
- a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received.

- b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products.

Weight of items varies from 10 to 50 pounds.

Full load on two-wheeled hand truck may exceed 500 pounds.

Generally, ensures that more than one person is available to perform this task.

- c."Autoposts" inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip.

3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant.

4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products.

5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made
- Ready
- Discard label.

6.Assures the correct order entry procedures are followed by all order takers.

7.Assures compliance with team member consumption policies.

8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines.

9.Communicates goals to team members and follows up with team members to ensure goals are being met.

10.The following tools are used to aid in controlling Cost of Sales:
- FMS Product Cost Analysis Report
- FMS Daily Ideal Usage Report
- FMS Weekly Worksheet Report
- Bonus Calculation Sheet
- Profit and Loss Statement
- The General Ledger
- Prep Variance Report
- Daily Prep Variance Report F.Assists the RGM in Managing and Controlling Cost of Labor: Ensures that "Flow-thru" targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized.

This includes these processes:.

1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals.

Updates team member records as needed.

2.

Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift.

3.

Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift.

4.

Assuring the man-hours used for opening and closing the restaurant do not exceed established targets.

5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift.

6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations.

7.Making appropriate recommendations to the RGM regarding wages within Company guidelines.

8.Eliminating overtime hours for team members who are paid on an hourly basis.

9.Eliminating supplemental tip credit pay.

10.Improving team member productivity using the measurements and tools available through the Company, as well as the following:
- Assuring the Back of the House (BOH) is "optimized":
- i.

Organized … a place for everything, and everything in its place
- ii.

Lineal Flow … eliminate or minimize back tracking
- iii.

Have all items located closest to the next step in the product assembly process
- iv.

Minimize the number of steps taken and the reach needed for all items
- Assuring that team members are thoroughly trained.

- Ensuring that "prep levels' are adequate for the forecasted volume of business for the day, including: products thawing/tempering; raw product prep; preassembled pizza and other products; and so on.

- Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods.

- Ensuring products are prepared quickly in accordance with time standards.

- Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly.

11.

Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards.

12.

If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process.

G.Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less.

II.

CUSTOMER SATISFACTION A.Maintains positive customer relations, which includes: 1.

Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic.

2.

Assuring a comfortable environment for customers.

3.

Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked.

4.

Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer.

Complaints may be received in person, by phone, or in writing.

Consult with the RGM if the customer is not satisfied with your suggested resolution.

- a.

B.L.A.S.T.

is the acronym we use for our complaint resolution process:
- Believe the customer
- Listen to the customer
- Apologize to the customer
- Satisfy the customer
- Thank the customer 5.

Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them.

B.

Ensures customers receive prompt, quality service.

This includes: 1.

If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles.

2.

Following established service guidelines and procedures to assure all Hospitality Standards are achieved.

3.

Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times.

4.

Personally serving customers as required to meet the demand of the volume of business.

5.

Ensuring customers are greeted properly and seated as quickly as appropriate.

6.

Recognizing and dealing effectively with the special needs of customers.

7.

Ensuring that customer orders are taken promptly, prepared accurately, and served quickly.

8.

Ensuring customer follow-up, which means servers check back with customers frequently to see if there is anything else needed.

9.

Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed.

10.

Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials.

11.

Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers.

12.

Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go.

13.

Delivering pizzas as necessary to meet the demands of the business.

14.

Ensuring customers are thanked for their business.

C.Ensures quality ingredients are used to prepare all products.

This includes: 1.

Maintaining Food Safe Temperatures for all ingredients and products.

2.

Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized.

3.

Ensuring that procedures for receiving, handling and storing ingredients are followed.

4.

Recognizing and correcting any raw ingredients or product problems.

5.

Maintaining inventory levels which assure product freshness and no outages.

6.

Eliminating the potential for cross contamination.

7.

Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables).

8.

Ensuring salad bar is maintained according to standards of operation (restaurant only).

9.

Personally preparing ingredients as necessary.

D.

Ensures quality products, which includes: 1.

Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.

2.

If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed.

3.

Following proper procedures to process customer orders.

4.

Personally preparing and cooking menu items as required to meet the demands of the volume of business.

5.

Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations.

6.

Maintaining inventory levels which assure product freshness and no outages.

7.

Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.

8.

Assuring all products are prepared according to exact specifications, recipes and procedures.

9.

Personally preparing and cooking menu items as required to meet the demands of the volume of business.

E.Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to: 1.

Restrooms.

2.

Table tops; booth backs and seats; and chair seats.

3.

Silverware, plateware, and glassware.

4.

Dining room floors.

5.

Salad bar.

F.Implements new or approved changes in policies, procedures and/or operation standards.

This involves: 1.

Attending training sessions.

2.

Reading "Rollout Guides" or other resources.

3.

Assisting the RGM with training restaurant team members of new procedures or changes.

4.

Participating in crew training and other actions in the restaurant to assure full and correct implementation.

5.

If requested by the RGM, assisting with updating all manuals, resources and job aids as required.

III.PEOPLE A.Maintains positive team member relations and a positive and productive workplace, which involves: 1.

Building relationships with team members based on mutual trust and respect.

2.

Communicating and following the Daland "5 Star" Vision and Core Beliefs.

3.

Promoting teamwork.

4.

Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits.

5.

Informing the RGM of all team member grievances.

6.

Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM.

7.

Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc.

8.

Performing consistent administration of and compliance with Company policies and procedures.

9.

Communicating effectively with the crew and management team.

10.

Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company.

B.

Assists the RGM with managing the size and quality of staff.

The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following: 1.

Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc.

Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM.

2.

Continuously recruiting and taking applications from job candidates.

3.

If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references.

4.

If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates.

5.

Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc.

C.Assisting the RGM in training newly hired team members and team members preparing for promotions.

This involves: 1.

Following Company training policies and meeting Pizza Hut Training Standards.

2.

Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training.

3.

Using the four step training process of: (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo." D.

Manages team member performance and supervises work.

This includes: 1.Utilizing Coaching for Results, which includes:
- a.Activating team member behavior.

- (1)Providing guidance, direction, and reassurance to all team members.

- (2)Communicating non-negotiable standards of performance to team members.

- (3)Conducting team member meetings, group training sessions and Jump Start meetings.

- (4)Assigning Team members tasks from the Opening, Closing and Maintenance checklist.

- (5)Communicating job assignments for each shift to team members and assuring each team member works their assignment.

- (6)Giving instructions to team members that are clear and assure understanding.

- (7)Assigning team members to breaks.

- (8)Sending team members home early if not needed due to business conditions.

- (9)Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume.

- (10)Assuring all opening, shift, and closing job duties are completed and performed correctly.

- b.Evaluating team member behavior.

- (1)Observing team member performance each shift.

- (2)Working along side team members and assisting in the performance of their tasks, as needed.=
- (3)Monitoring team member meals and signing team member meal guest checks.

- (4)Ensuring adherence to alcoholic beverage laws of the local community
- (5)Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans.

- c.Responding to team member behavior with consequences.

- (1)Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards.

- (2)Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused.

2.Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies.

E.

Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland.

This includes: 1.

Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures.

2.

Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader.

F.

Assists RGM with personnel administration functions, which includes: 1.

Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc.; and, that these required documents are transmitted to the Home Office.

2.

Documenting required payroll data for team members, including accurate recording of hours; 3.

Managing worker's compensation claims, etc.

in accordance with Company policies and procedures.

4.

Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc.

IV.

MARKETING A.Implements marketing programs to increase business.

This includes: 1.

Engaging in positive community/public relations for Pizza Hut.

2.

Providing input for promotional ideas.

3.

Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs; 4.

Properly executing authorized marketing programs, including new product tests.

5.

Taking initiative to recommend new opportunities for increasing business.

V.

FACILITIES A.Maintains a quality environment for our customers and team members.

This includes: 1.

Conducting routine Preventive Maintenance on the facility and equipment.

2.

Taking corrective actions pursuant to the RGM's safety inspections.

3.

Advising the RGM regarding non-routine problems and following up to assure such problems are corrected.

4.

Maintaining cleanliness and sanitation in all areas of the restaurant.

5.

Organizing all work space to ensure ease of operation.

6.

Providing a quality work environment that is safe and complies with all OSHA regulations.

7.

Cleaning and organizing refrigeration units.

8.

Ensuring floors are clean and free from obstruction.

9.

Keeping HVAC vents and filters clean.

10.

Ensuring trash is disposed of promptly and according to security procedures.

11.

Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies.

12.

Ensuring all equipment is used according to proper operational procedures.

13.

Keeping restrooms cleaned and stocked.

14.

Keeping food prep areas cleaned and sanitized according to approved procedures.

15.

Ensuring the daily cleaning and maintenance of all equipment.

16.

Correcting any unsafe conditions.

17.

Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed.

VI.

ADMINISTRATION A.Effectively manages time, allocating an appropriate amount to each Key Result Area.

B.Manages all paperwork, documentation, written reports, etc.

and assures these are always submitted on time and that they are accurate, complete and organized.

C.If requested by the RGM, orders inventory items used in the restaurant.

This involves these processes: 1.

Review of the Inventory on Hand is performed.

The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order.

The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information.

2.

Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes.

3.

Calls in orders for supplies on the phone, or electronically submits order via computer.

D.If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit.

This involves these processes: 1.

Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.).

2.

Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control.

3.

Recording amounts of inventory on hand on the inventory form.

E.If requested by the RGM, prepares the weekly labor schedules.

This involves these processes: 1.

Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours.

2.

Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week.

3.

Forecasting anticipated sales volume by shift, by day and by week.

The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc.

Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business.

4.

Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales.

5.

Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off.

6.

Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines.

7.

Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures.

F.Performs daily accounting procedures.

This includes these processes: 1.

At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system.

2.

Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system.

3.

Cash on hand is counted and reconciled against total sales.

4.

Total deposit is calculated, and a deposit is prepared.

5.

Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels.

6.

All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form.

G.If requested by the RGM, performs weekly accounting procedures.

This includes these processes: 1.

Completing, as required, the Weekly Sales Analysis and analyzing it.

2.

Completing the Weekly Inventory.

3.

Completing the payroll functions.

4.

Analyzing the Daily Business Summary Report to determine performance in key measurement areas.

5.

Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included.

6.

Calling any needed FRS numbers or statistics to the District Manager.

H.Meets all deadlines and assures that subordinates meet their deadlines.

I.Manages all paperwork, documentation, written reports, etc.

and assures these are always submitted on time and that they are accurate, complete and organized.

J.Maintains and updates required files, manuals, and reports.

NON-ESSENTIAL FUNCTIONS: The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant.

However, these functions are considered "non-essential" to the position.

The Manager on Duty is then accountable for assuring the delegated functions are correctly performed.

A.Receives and stores inventory items used in the unit.

This involves these processes: 1.

Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received.

Signing the delivery receipt/packing slips for amount of goods received.

2.

Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products.

Weight of items varies.

Generally, more than one person is available to perform this task.

3.

Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip.

MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job.

A.Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity.

In addition to having the flexibility to work a variety of shifts, including late nights and weekends.

B.Valid driver's license, insurance and automobile.

Position involves taking large amounts of cash receipts to the bank at different times of the day including at night.

Banks are generally at a distance requiring a person to drive to the bank.

Position may also need automobile to pick up product, make pizza deliveries, etc.

C.Able and willing to travel.

Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily.

Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time.

D.Telephone (cellular or land line) at residence.

There are circumstances that may arise at the restaurant of which the manager must be informed while off duty.

E.Sufficient physical agility to perform the functions of the position.

This includes these processes: 1.

Sufficient physical strength to lift most items used in the operation of the restaurant.

2.

Sufficient communication skills.

Position involves communicating with team members, superiors and customers.

3.

Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time.

The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position.

F.Ability to maintain a state of self-composure under conditions of stress and anxiety.

Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members.

Person in this position must be able to function effectively under these conditions.

G.Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company.

H.Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company.

Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient.

I.Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision.

As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service.

Also necessary in order to train new team members in this function.

J.Ability to communicate effectively with a large variety of persons with diverse backgrounds.

Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience.

Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership.

EQUIPMENT USED: Standard restaurant office equipment such as calculator, telephone, and computer.

"Pizza Wheel".

This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts.

"Rocker Knife".

This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve.

It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface.

"Vegetable Chopper".

This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table.

"Crock".

A generic term used to describe a variety of containers used to hold food items served on a salad bar.

Knives, spoons, spatulas and other common utensils.

"Make Table".

An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders.

Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table.

"Cut Table".

A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer.

"Oven".

A power driven device operating at high temperatures used to bake food products.

"Automatic Dishwasher".

A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage.

"Dough Proofer".

A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough.

"Three Compartment Sink".

A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher.

"Pan Gripper".

This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature.

"Portion Cups".

These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas.

"Scales".

This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.

"Pan Separators".

These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage.

"Dough Perforator".

This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions.

It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking.

"Cutting Board".

This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut.

"Reach In".

A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access.

"Scraper Block".

A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning.

"Prep Table".

A table about 34 to 36 inches high, with a stainless steel top.

The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.

"Kitchen and Dining Utensils".

Such as knives, spoons, spatulas, etc.

"Plates, Bowls, Mugs, Tumblers".

and other items to serve food and beverages to customers.

"Spoon".

A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough.

"Pan".

A round metal device with a raised edge for holding dough prior to topping and baking.

"Walk-in".

A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items.

Compartment may be sufficiently cold to freeze items.

"Freezer".

A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside.

"Ice Machine".

A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin.

"Soda Dispenser" (pop machine).

A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop).

"Point of Sale Computer".

Electronic device used in tracking orders, inventory, payroll information.

Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching.

"FMS" Field Management System.

Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant.

Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc.

Serving tray, ticket book, bus tub, flatware and other small items.

Note: Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc.

PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises.

Location of premises may vary throughout the employer's Company.

This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.